sour cream streusel coffee cake
(2 RATINGS)
A yummy coffee cake that goes well with tea too!
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prep time
cook time
method
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yield
8-10 serving(s)
Ingredients
- 1 1/4 cups coarsely chopped walnuts
- 1 1/4 cups brown sugar, light (packed)
- 4 1/2 teaspoons ground cinnamon
- 4 1/2 teaspoons cocoa, unsweetened
- 6 tablespoons dried currants
- 3 cups cake flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 stick) unsalted butter, room temp
- 1 1/2 cups sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 - (16oz) container sour cream
- GLAZE
- 1 cup powdered sugar
- 1 tablespoon milk
How To Make sour cream streusel coffee cake
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Step 1Preheat oven to 350. Butter 12cup Bundt pan. Mix 1st 5 ingredients in small bowl. Set nut mixture aside. Sift flour,baking soda,baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cup sugar in large bowl until blended. Beat in eggs one at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
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Step 2Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
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Step 3Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
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Step 4Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temp. (Can be made 1 day ahead. Cool completely. Wrap in foil and let stand at room temp).
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